1. Heat the Milk:
In a medium saucepan, heat the milk over medium heat until it just begins to steam. If using a vanilla bean, add the seeds and the pod to the milk as it heats. This will infuse the milk with a deep vanilla flavor. Once the milk starts to steam, remove it from the heat and set aside.
2. Whisk the Egg Yolks and Sugar:
In a separate large bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is pale yellow and smooth. The cornstarch helps thicken the pastry cream, giving it a firm yet creamy texture.
3. Temper the Egg Mixture:
Slowly pour about ½ cup of the warm milk into the egg mixture while whisking constantly. This step is called tempering and helps prevent the eggs from scrambling. Gradually add the rest of the warm milk, continuing to whisk until fully combined.
4. Cook the Pastry Cream:
Pour the egg and milk mixture back into the saucepan and return it to medium heat. Stir the mixture constantly with a whisk or wooden spoon, making sure to reach the edges of the pan to prevent sticking or scorching.
Cook the mixture until it thickens and starts to bubble, which should take about 2-3 minutes. The cream should have a thick, pudding-like consistency.
5. Remove from Heat and Add Butter and Vanilla:
Once the pastry cream has thickened, remove it from the heat and stir in the butter, vanilla extract (or remove the vanilla bean pod if used), and a pinch of salt. The butter adds a silky finish to the cream, while the vanilla infuses it with fragrant sweetness.
6. Strain and Cool:
For an extra-smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl. This step helps remove any small lumps that may have formed during cooking.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Allow the cream to cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
Uses for Pastry Cream
Now that you’ve made your perfect pastry cream, here are a few ways to use it:
Eclairs or Cream Puffs: Fill choux pastry shells with the cream for a classic dessert.
Fruit Tarts: Spread pastry cream over a tart crust and top with fresh berries and fruit.
Cake Filling: Use it as a filling for layered cakes or between sponge cake layers.
Napoleons: Layer puff pastry with pastry cream for an elegant treat.
Boston Cream Pie: Fill your cake with this luscious cream before topping with chocolate glaze.
Storage and Make-Ahead Tips
Pastry cream can be made in advance and stored in the refrigerator for up to 3 days. Be sure to press plastic wrap onto the surface to avoid skin formation. When ready to use, whisk the cream to smooth it out before filling your pastries or cakes.
Customization Ideas
Chocolate Pastry Cream: Add 4 ounces of chopped chocolate to the warm pastry cream before straining to create a chocolate version.
Lemon Pastry Cream: Stir in 2 tablespoons of lemon zest and a tablespoon of lemon juice for a bright, tangy variation.
Coconut Pastry Cream: Substitute half the milk with coconut milk and top with toasted coconut flakes for a tropical twist.
Conclusion
This Classic Pastry Cream recipe is a pastry chef’s secret weapon—versatile, rich, and indulgent, yet simple to make. Whether you’re filling a cake, topping a tart, or preparing an elaborate dessert, this pastry cream will elevate any dish. Its silky texture and delicate flavor make it the perfect complement to a variety of sweet treats.